Easy Pumpkin Muffins
These muffins are adapted from my popular pumpkin crumb cake muffins and aren’t quite as sweet, making them the perfect “anytime” treat during the fall season. You could even add chocolate chips for extra tasty pumpkin chocolate chip muffins. No mixer required!
Ingredients
- 1 3/4 cups all-purpose flour (spooned & leveled)
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice*
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup granulated sugar
- 1/3 cup packed light or dark brown sugar
- 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup milk (dairy or nondairy)
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
- In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
- Spoon the batter into liners, filling them all the way to the top.
- Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying.
- Cover tightly and store at room temperature for up to 1 week.
Notes
Recipe courtesy of Sally’s Banking Recipes